The idea for this recipe comes from the so-called Italian Culinary Bible, “The Silver Spoon” (PHAIDON). The combination of products is unusual and odd for my Balkan soul, but eventually the meal is more than magnificent!
3 big duck legs – if it happens that I buy a whole duck, I use the two legs + the rest of the meat (without the breasts, I use them in other recipe);
2 large onions (cut into half moons)
1 garlic head (peeled, cloves stay whole)
two handfuls of chopped almonds
3 tbsps almond flour
1 glass tomato puree
2 glasses white wine
1 pinch mix of Greek spices (oregano, thyme …)
rosemary to taste (dried preferably)
2 pcs bay leaf
salt to taste
black pepper to taste
smoked red paprika to taste
4 pcs dried figs
the duck broth
I boil the duck meat on low temperature to almost ready (note that sometimes it takes 1 ½ to 2 hours). I debone it. Keep the broth, I’ll use it later.
In a saucepan, I stew the onion with a little quantity of the broth (it is rather oily, no extra fat is added).
When the onion is almost ready, add the whole garlic cloves and stir for a few seconds.
Add the almonds and the almond flour. I stir vigorously for a short time (it thickens quickly).
Pour the tomato puree and season with spices. Immediately afterwards, I add the deboned meat and the wine. Pour some more broth, as much as necessary to get the density of a stew. Boil on low temperature until ready (when the duck is well cooked in advance, the remaining cooking time is short).
Shortly before taking off the hob, add the cut figs. It boils for another 5 minutes and is ready.
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